Entree: Iran – Mazandaran – زرشک پلو ➤ Zereshk Polo (Saffron rice studded with tart barberries and traditionally served with braised or roasted chicken)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr 5 min

Additional 3 hrs

Total 5 hrs

Ingredients

- 3 cups (570 g) long-grain basmati rice
- 1/2 tsp (about 0.5 g) saffron threads, lightly crushed
- 2 tbsp (30 ml) hot water (for saffron infusion)
- 1 cup (120 g) dried barberries (zereshk), rinsed and picked over
- 4 tbsp (57 g) unsalted butter
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (8 g) salt, plus more for parboiling rice
- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), skin on or off as preferred
- 1 large onion, thinly sliced (about 200 g)
- 1 tbsp (15 ml) vegetable oil (for chicken)
- 1 tsp (3 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) black pepper
- 2 cups (480 ml) hot water or low-sodium chicken stock (for cooking chicken)
- 2 tbsp (30 g) plain yogurt (optional, for braising chicken to tenderize)
- Optional garnish: 1/4 cup (30 g) slivered toasted almonds or pistachios

Instructions

1. Rinse the basmati rice under cold water until water runs clear; soak in cold water for 30 minutes while preparing other components.
2. Crush saffron threads in a small bowl and steep in 2 tbsp (30 ml) hot water; set aside.
3. Heat 4 tbsp (57 g) butter and 3 tbsp (45 ml) vegetable oil in a small skillet over medium heat. Add rinsed barberries and 2 tbsp (25 g) sugar; sauté very briefly (30–45 seconds) just to soften; remove from heat and set aside. Be careful — barberries burn quickly.
4. Season chicken with 1 1/2 tsp (8 g) salt, 1 tsp (3 g) turmeric, 1/2 tsp (1 g) cinnamon, and 1/2 tsp (1 g) black pepper. If using yogurt, toss chicken with 2 tbsp (30 g) yogurt and let rest 15 minutes.
5. In a large sauté pan, heat 1 tbsp (15 ml) oil over medium-high heat. Add sliced onion and cook until golden (7–10 minutes). Add chicken pieces and brown on all sides (5–8 minutes).
6. Add 2 cups (480 ml) hot water or stock to the chicken pan; bring to a simmer, cover, and cook until chicken is tender and cooked through, about 30–35 minutes. Remove chicken and keep warm; reserve braising liquid to adjust seasoning if desired.
7. Drain soaked rice. Bring a large pot of water to a rolling boil, salt it generously (about 1 tbsp/15 g salt). Add rice and parboil until grains are opaque and tender but still firm in the center, 6–8 minutes. Drain rice in a fine sieve.
8. In the rice pot, add 1–2 tbsp (15–30 ml) oil or butter and spoon a thin layer of rice to form the bottom for a tahdig if desired. Gently mound remaining rice into the pot, creating steam pockets. Drizzle half the saffron infusion over rice, reserving the rest for garnish.
9. Cover the pot with a clean dish towel and lid; steam on low heat for 25–30 minutes until rice is fluffy and a golden crust (tahdig) forms.
10. Meanwhile, rewarm the sautéed barberries gently for a few seconds to loosen them, and stir in remaining saffron infusion.
11. To serve, transfer rice to a platter or serve directly from pot. Arrange braised chicken pieces on top or alongside the rice, spoon the saffron-barberry mixture over the rice, and sprinkle toasted slivered almonds or pistachios if using. Serve immediately.